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Sweet Potato Rosti

Sweet Potato Rosti

sweet potato rosti with a side service of dijon mustard www.realfamilyjourney.comDo you ever find that you wake up one day and realise that you haven’t had a particular food for a while, despite having always loved it previously? It’s like you’ve just eradicated it from memory. It just occurred to me today that despite being in love with sweet potato it’s been weeks and weeks since we last had it. It’s probably down to one of the kids getting fussy with it and then us just shying away from it. I am trying so hard not to do this anymore as how will they ever learn to change their tastes if I just stop giving these foods? I think finding different ways of cooking these foods and a constant reminder that we are enjoying them is a far more sensible (if frustrating at times) approach. So today I decided to bring back the sweet potato with a bang and boy did it work out well.Pops is usually one for not liking certain textures so I thought I’d play it safe and not only cook the potatoes so they had some crunch I also loaded them with her favourite lentil Dahl spices too. They were a massive hit with both the kids and mummy and daddy too!

Sweet Potato Rosti

Ingredients

  • 3 sweet potatoes
  • 1 tbs flour
  • 2 tsp turmeric
  • 1 tsp Garam masala
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • 1tsp onion powder
  • 1 tsp garlic powder
  • Spray oil (we used coconut)

Method

  1. Preheat the oven gas mark 400F/Gas mark 6
  2. Peel and grate (we used this grater) your potatoes.
  3. Lay the gratings out on a board and press with kitchen paper or a clean tea towel to remove any excess moisture and pop into a bowl.
  4. Grind up your spices in a pestle and mortar (like this one) and mix them with your flour before sprinkle onto your potato.
  5. Shape into flat circles (these can be messy as the edges go extra crispy if they are a little rough and ready.)
  6. Spray your baking sheet with oil (we used a coconut spray) and place your potatoes on evenly and spray lightly on the top of the potatoes too.
  7. Bake in the oven for approximately 25-30 minutes (turning carefully halfway through) or until golden and crispy.
  8. Reduce the oven temperature if they are cooking too fast. (All ovens vary greatly.)

If you like this recipe then you’ll love our lentil Dahl recipe too. Check it out! Enjoy.

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